Preparation for the coffee crumble in a cup

• Start with preparing the coffee: prepare a cup, using a moka or an espresso machine, then set aside and let it cool.
  Proceed with the preparation of the crunchy base: put the dry biscuits and amaretti in a mixer, blend for 10 seconds at turbo speed, or place them in a food bag and crush them manually using a rolling pin.

• After pulverizing the biscuits add the melted butter and mix well until you get a crumbly dough, pour into a baking tray lined with parchment paper and use your hands to create coarse crumbs.

  Place the tray in a preheated oven at 392°F or using the grill for just 3 minutes, long enough to make them a bit golden!

  Then set aside and let it cool.

• Now proceed with the preparation of the cream to accompany the crumble.
  In a well-chilled bowl, pour cold liquid cream, and whip it well using electric whisks until it becomes nice and firm.
  In another bowl, pour the mascarpone, cold coffee, and powdered sugar, whip here with the whisks or mix by hand until it becomes a good soft cream.

• Pour the whipped cream into the mascarpone cream, mix well with a spoon using upward movements to avoid deflating it until it becomes a smooth cream.

  Now proceed with preparing the cups, I prepared one large and one small, but you can use many smaller ones for more people.
  Start by placing a layer of crumbled biscuits at the bottom of the cup, pour a nice amount of mascarpone, cream, and coffee cream, then another crumbly layer, and continue like this until all the ingredients are used up.
  

  

• Finish the cups with the crumbly mixture, without overcovering, a few coffee beans, and a light dusting of unsweetened cocoa for decoration.

  Store and chill the coffee crumble cups in the fridge until serving time.

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